Creamed Corn (Adapted from Eating Well)
1 1/2 cups fresh yellow corn kernels, divided
1 1/2 cups fresh white corn kernels, divided
3/4 cup plain soy milk
1 tablespoon cornstarch
1/4 teaspoon salt
In a blender, add 1 cup each of yellow and white corn, soy milk, cornstarch and salt. Puree until mostly smooth. Pour into a medium saucepan - add the remaining corn kernels. Cook over medium-high heat for about 6-10 minutes, until the mixture is thick and the corn is tender. Be sure to stir constantly to not burn the bottom.
Click here to be taken to the main post
No comments:
New comments are not allowed.